Broiled Shrimp With Herbed Mayonnaise Recipes

Steps:

• Grease rack of broiler pan.
• Thread shrimp on 10-inch skewers and place on rack.
• In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp.
• Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture.
• To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.

Steps:

• Preheat a grill to medium high.
• Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
• Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
• Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
• Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

Steps:

• Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
• Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.

Steps:

• To make the Mustard and Herb Mayonnaise:
• In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
• To make the Polenta Crusted Shrimp:
• Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
• Serve immediately with the Mustard and Herb Mayonnaise.

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Steps:

• Preheat outdoor grill or oven broiler to high.
• In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
• Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
• Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.

Steps:

• Combine all the ingredients for sauce together in a bowl and whisk until the honey dissolves.
• Stir in the shrimp and marinate for at least 30 minutes.
• Preheat a broiler to high.
• Thread shrimp onto skewers, reserving the marinade in a saucepan.
• Stir in 1 tbsp cornstarch and boil the marinade until thick and syrupy.
• Baste the shrimp with the sauce and save any extra sauce for serving time.
• Place the shrimp under the broiler for about 3-4 minutes per side.

Steps:

• Heat broiler.
• Toss shrimp with marinade.
• Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Broil, 5 inches from heat, 4 to 5 min. or until shrimp turn pink.

Steps:

• To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
• Leave the legs intact.
• Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
• Arrange the split shrimp in a single layer on a sheet pan.
• Cover and refrigerate until ready.
• Place the garlic in a small saucepot with enough water to cover them.
• Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
• Drain the water and refresh the garlic cloves with cold water.
• Allow to cool.
• Mince the cooked garlic.
• Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
• Remove the shrimp from the refrigerator.
• Brush the shrimp with the melted garlic/cilantro butter.
• Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
• Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
• Serve with lots of paper napkins and an empty bowl for the shells.

Steps:

• Preheat broiler.
• Put shrimp in lg. bowl
• Add all other ingredients.
• Toss well to coat shrimp.
• Place on shallow baking sheet.
• Broil 7 in from heat for about 6-7 min, turning once.
• Serve with sauce from pan.
• Add a little butter if you like.

Steps:

• Using a sharp knife, butterfly the shrimp by splitting them down the middle - but not all the way through, leaving the tails intact (the original recipe said to just use kitchen scissors and cut them down the middle and leave the tails intact. . up to you which method to use).
• Lay the shrimp in a single layer in a large shallow dish. In small bowl, mix remaining ingredients, except lemon wedges. Pour over shrimp and let marinate for 2 hours.
• Preheat broiler. Broil shrimp for 4 minutes or until pink. Serve with lemon wedges.

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
• Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
• Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
• Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.